3/4 cup wild rice

1 can onion soup, undiluted

1/4 cup dry white wine

4 loin pork chops, about 1 1/2 inches thick

2 tablespoons butter

Salt and pepper

1 tart apple, cored and cut into 4 slices

1 medium tomato, cut into 4 slices

Stuffed olives

Wash rice, drain, and turn into a buttered casserole. Combine soup and wine; mix with rice. Brown chops on both sides in butter. Season with salt and pepper and place on top of rice. Cover casserole; bake at 325 degrees for one hour or until. Arrange a slice of apple and tomato on each chop. Season again with salt and pepper. Bake, uncovered, 30 minutes longer or until chops are done. Top each serving with an olive slice. 4 srv